Australia Jeunes Chefs Rôtisseurs
Adelaide, April 12, 2017
National Final held at the Adelaide Oval

Chris Malone of Clarke’s of North Beach, Perth, is Australia’s finest young chef having won the 2017 National Final of the Bailliage’s Jeunes Chefs Rôtisseurs Competition.

Chris received $4000 in prize money as well as an all expenses trip to Frankfurt, Germany, to represent the National Bailliage at the international final in September.

The winner was announced at a black tie awards dinner, the menu for which was prepared by Adelaide Oval Executive Chef Hamish Robertson and Hill of Grace Restaurant Executive Manager, Chef and member, Dennis Leslie.

The national competition was hosted in the Adelaide Oval kitchens by the Oval’s Executive Chef, Vice-Chargé de Missions Hamish Robertson. Conseiller Culinaire Andrew Crispin (Crown Melbourne) headed the panel of three kitchen judges and six tasting judges to ascertain this year’s winner.

Andrew enthused “the calibre of entrants has definitely increased year on year and this year we had a really good field of competitors who excelled across the board. Chris stood out with his kitchen techniques and the way he was organised really set him apart. It is clear he has trained for these types of events and that he was really focused.”

Eight local Bailliages were represented this year, in addition to Chris from Western Australia, the competitors were:
- Buddha Lo - Matteo’s, Melbourne (Runner up)
- John Agzarian - Intercontinental Sydney (Third Place)
- Will Doak - Andre’s Cucina, Adelaide
- Mitchell White - Jam Corner, Townsville
- Teo Jia Yang - Pig’n’Whistle, Mantle Group Brisbane
- Mikayla Stirling - Ochre Restaurant at Harbour Lights, Great Barrier Reef
- Ungki Lee - Seduction Restaurant, Soul Peppers, Gold Coast

Prize money was donated by the National Bailliage ($3,000) and Le Cordon Bleu Australia ($1,000). Other sponsors were AMJ Produce Company, Holco Fine Meat Suppliers, Robot Coupe, Cleanseas, Saskia Beer, San Pellegrino, T & C Custom Clothing, Muratti Cakes and Gateaux, The Cellar Kitchen. Their support of this event is very much appreciated.

Article prepared from a press release published by Sophie Davies, Senior Brand Manager, Le Cordon Bleu Australia